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Discover Black Hawk’s first dining experience. The buffet features Maine whole lobster, Dungeness crab, USDA snow crab and prime rib every night, plus an array of favorites, plus a spectacular champagne and mimosa brunch on Saturdays. and the Sunday.
And the Executive Chef of Monarch Casino shares this light take-home recipe: HOT SPRING PASTA SALAD WITH SALMON
1 pound of fresh salmon
2 tbsp. extra virgin olive oil
1 small zucchini (sliced)
1 small yellow squash (sliced)
1 pint of grape tomatoes (or cherries)
Salt and pepper to taste)
4 oz. Fresh basilic
3/4 lb shellfish pasta
1 tbsp. Red wine vinegar
Preheat the oven to 425⁰F.
In a pot of boiling water (seasoned with salt) add the squash and zucchini and cook for 2 minutes. With a
spoon, remove the squash and zucchini from the water and place them in a bowl (keep boiling water for pasta.)
Mix with olive oil and salt and pepper.
Add the pasta to the boiling water and cook until tender, about 7-8 minutes (2-3 for fresh pasta.)
Drain the pasta and toss with the zucchini and squash. Add the grape / cherry tomatoes and basil. Mix well and plate
in the center of each dish.
Season the salmon with salt and pepper, drizzle with olive oil and put in the oven on a non-sticky cooking
foil for 12-15 minutes, or until cooked through.
Place the cooked salmon on the pasta. Drizzle with olive oil and red wine vinegar and serve.